Mango, Coconut, Macadamia Nut Bread or Muffins - Sucanat

Finished muffins, with one split open so you can see what it looks like done. YUMMY!

Today I was going to make some Mango Bread, which has coconut and mac nuts in it, but ended up putting the batter into muffin papers. As usual, I am trying to make my recipe healthier, using whole wheat flour (partially), Sucanat sugar (no white sugar) and some applesauce to replace some of the oil.

You can use fresh mangoes or frozen. I prefer frozen because besides the fact it can be quite an ordeal to peel and then cut up a mango (for me anyway), they are really expensive here in Japan, when you can find them and it's hard to find them not over ripened in what I consider, a usable condition. I'm serious about them being expensive! I saw a mango at the supermarket here 2 days ago that was 980 yen, which is about $10.00 USD currently! There was also some cheaper mangoes (smaller and probably from the Philippines) that were about half that price, still pricey if you ask me. A bag of frozen and already nice chopped mango is only about $3.50 USD and there is nearly 2 cups in the bag! However, again, it's not easy to find it. I usually have to go to more than one supermarket before I am successful, so when I see them, I often buy some to keep in the freezer for later.

This recipe could be used in a bread pan as a loaf of fruit bread, but you would need to bake it longer, around 45-50 minutes or more, depending on your oven.

When making muffins, you can also use reusable Sili-cups (silicon muffin baking cups) instead of the muffin tin and papers, which is what I usually do, but since I was giving a good amount of these away to friends, I decided it'd be better to use papers this time, giving them a bit more stability in transit perhaps.

Enjoy!

Mango Bread or Muffins

1 cup cake flour (or pastry flour)
1 cup all purpose whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 eggs well beaten
1/2 teaspoon coconut flavor/extract (optional)
1/4 cup applesauce, unsweetened, plain
1/2 cup vegetable oil or canola oil, sunflower oil, etc.
1 1/4 cup Sucanat (cane sugar)
2 cups diced (peeled first) mango (fresh or frozen)
1/2 cup chopped macadamia nuts or walnuts
1/2 cup grated coconut (unsweetened, if you are forced to use sweetened, cut down the sugar)
1/2 cup raisins or chopped dates (optional, this will make the muffins much sweeter, I did not use any in this batch)

Batter mixed and ready to add the coconut, mac nuts and mango.

Preheat oven to 325 F (160 C) or a bit higher depending on your oven (I baked these at 160C).

For bread, grease and flour two 9 by 5 inch loaf pans.

Sift the dry ingredients together in a small bowl.

In a large bowl, beat eggs. Add the oil, applesauce, Sucanat and coconut extract/flavor.
Mix thoroughly.

Add the dry ingredients and blend well but don't over mix.

Fold in the mango, coconut, nuts and raisins.

Pour batter into loaf pans or spoon into muffin tin/papers or Sili-cups. Do not fill muffin papers or cups all the way , but rather just below the edge (see photo below).

Bake bread for 45-60 minutes (depending on your oven) and muffins for approximately 30 minutes, until golden brown. Test for doneness by inserting a clean knife or a toothpick into the center. If it comes out clean it's done.

Let loaves cool for 10-15 minutes before taking them out of the pan. Do not slice until completely cooled.

Muffins can be removed carefully and set out to cool.

This recipe makes 2 loaves or approximately 18 muffins.

This is about the level you should fill the papers or Sili-cups with batter.